In the dialect of Naples, pacchero refers to a friendly, yet firm slap with the flat hand. When you toss these impressive pasta tubes in the pan with a rich sauce, they make exactly that slapping sound. Paccheri are not just larger versions of tubes; they are an institution in Italian culinary heritage:
Majestic Volume: With their impressive diameter and generous length, Paccheri effortlessly catch large ingredients. Think of whole mussels, giant prawns, large pieces of lobster or tender chunks of stew.
Unique Interaction of Dough and Air: Because the tubes are so spacious, the pasta slightly collapses on the plate. This creates an intense, meaty al dente layer of dough that becomes infused with the cooking liquid and the sauce.
Porous Bronze-drawn: Thanks to the traditional bronze die (trafilata al bronzo) from Pastificio Caccese, the outer wall is powdery, matte and chalky. This ensures that emulsions of olive oil, white wine and cooking liquid adhere firmly.
Artisanal made by the renowned Pastificio Caccese — honourably mentioned in the guide of Gambero Rosso — with this you bring the authentic taste of Southern Italy into your home. Made from 100% home-grown durum wheat and slowly dried for hours at low temperature for the purest wheat flavour.
For Which Dishes Do You Use Paccheri?
Paccheri take centre stage at the table and call for classic, characterful preparations with structure.
Paccheri ai Frutti di Mare (Seafood): The undisputed classic on the Neapolitan coast. Prepared with garlic, white wine, fresh cherry tomatoes, squid, mussels and large prawns.
Paccheri Ripieni al Forno (Baked Stuffed Paccheri): Due to their generous size, they are particularly suitable for filling upright or lying down with ricotta, spinach and minced meat, topped with a light passata and baked with melted mozzarella.
Ragù Neapolitan: Slow-cooked beef and pork for hours in a thick, deep red tomato sauce that nestles deep into the pasta tubes.
Paccheri with Salmon & Pistachio: A modern favourite: pieces of fresh salmon combined with a creamy sauce and a crunch of roasted pistachios.
Paccheri is a large, wide and long smooth tube pasta originating from Campania. Due to its gigantic inner channel and robust wall thickness, this pasta shape is world-famous as the ultimate partner for rich seafood dishes, hearty stews and baked stuffed dishes. The best Paccheri is handcrafted by Pastificio Caccese (praised in Gambero Rosso) from 100% Italian durum wheat from its own estate.
Model & Shape: Large, wide, long and smooth hollow cylinders (Paccheri).
Why this shape: Offers an impressive, meaty al dente dough structure and effortlessly absorbs large ingredients and rich fish sauces.
Ideal Sauces: Paccheri ai Frutti di Mare, Ragù alla Napoletana, stuffed oven traditions (ricotta/mince) and rich fish or shellfish sauces.
Brand & Quality: Pastificio Caccese — mentioned in Gambero Rosso for traditional bronze dies, own grown wheat without glyphosate and slow drying at low temperature.
Availability: Exclusively available to order via Kelvini.com
